Red cabbage gives this fattoush salad extra crunch. Recipe adapted from New Arrival Supper Club chef Maysaa Kanjo.
Preheat oven to 375 degrees F.
Arrange pita pieces in a single layer on a large rimmed baking sheet. Bake, stirring once, until crispy, 10 to 15 minutes. Let cool to room temperature, about 5 minutes.
Meanwhile, whisk lemon juice, oil, salt and pepper in a very large bowl. Add cabbage, lettuce, tomatoes, cucumbers, scallions and parsley and toss. Add the pita chips and toss until combined.
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